So, I've volunteered to make gluten free lasagna for work potluck. I've never had gluten free pasta unless one counts the Amy's Baked Ziti Bowl.

I found brown rice lasagna at Wegmans. It didn't look appealing. There were other choices for jumbo shells, ziti, etc.

I feel under pressure since I want to please the GF person and all the non-GF omnis. I don't want to serve crappy GF pasta and have everything think it sucks!

I'm going to do spinach, roasted butternut squash, Vcon ricotta without the basil, and the blog butternut Alfredo sauce. I made it using semolina lasagna last week and it was out of this world amazing. I think my eyeballs rolled into the back of my head at first bite.

So, are there brands/types that are good? To be avoided? What's my best option here? I'm not opposed to doing this up as baked ziti or something instead.

Thanks! (also, everybody try this!)

_________________"This is the creepiest post ever if you don't know who Molly is." -Fee"a vegan death match sounds like something where we all end up hugging." -LisaPunk

"I've made glutenfree lasagna with grilled slices of zucchini or eggplant instead of noodles and that was very good too."

Yep, this works really well in my experience. Well I've tried eggplant but not zucchini( which I should try sometime, thanks!).I also make my own sauce and make a cashew ricotta, with soaked cashews, tofu, garlic and lemon. I think its actually tastier than using noodles. The eggplant really absorbs the flavors and helps to marry the many levels together. Even if I weren't gluten sensitive, I think I would go this route.

I've taken to making lasagna with zucchini, but I don't grill it first. I use a vegetable peeler to get some noodle shaped pieces and cover them with paper towels and a bunch of salt to dry them out. Let em sit for a hour or so and then remove from the towels, which take away a lot of the salt. I'll then use less salt in the pasta sauce to compensate. It works really well, but sometimes ends up a little watery from no having anything to absorb the liquid from other parts of the dish. Still tastes really great though.